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| Mini oatmeal raisin toddler muffins |
Yield: Makes 24 mini muffins
Ingredients
- 1 cup oats (I use old-fashioned oats)
- 1 cup milk (skim, 2% or soy all work fine)
- 1 cup whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup (see notes)
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla
- 2/3 cup raisins
Instructions
- Preheat oven to 350. Spray a 24-cup mini muffin tin with cooking spray and set aside.
- Place oats in a medium bowl and add milk. Allow the oats to soak while you prepare the rest of the muffins.
- In a separate large bowl, mix together the flour, baking soda, salt and cinnamon.
- Add the maple syrup, applesauce, egg and vanilla to the bowl with the soaked oats and stir to combine.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Mix in the raisins. The batter will be very runny.
- Fill the mini muffin tin. Each cup should be filled almost to the top.
- Bake at 350 for 13-15 minutes, until done.
Notes
- I used maple syrup so these would be safe for any kids under the age of 1 (you can’t give honey to babies). Otherwise, you could certainly substitute honey for the maple syrup.
- These are just barely sweet and great for little ones. If you want them to be sweeter, try increasing the maple syrup to 1/3 cup.
- Extras can be stored on the counter for 3 days, in the fridge for up to 5 days and frozen for up to 3 months.
